Chef de Partie

3 weeks ago

Cambridge, United Kingdom BLW Recruitment LTD Full time

Job Summary

To work within the Catering team towards meeting the daily operational needs of the department, primarily assisting the Head Chef/Sous Chef in the smooth running of the kitchen. The role will be predominantly focused on food production, overseeing the preparation, cooking, and presentation of meals and directing chefs / catering staff within your section. You will enforce strict health and hygiene standards and trouble shoot any problems that may arise. You will take direction from the Head Chef/Sous Chef on all matters involving health and safety, due diligence and staff development / training.

Salary

£28,516

Hours of Work

37.5 hours per week, Straight shifts with no splits, working only 1 in 4 weekends with most weekend work being 8am-4pm, during term time with the need to cover additional shifts during the summer period and for occasional one -off events.

Annual Leave

Annual paid leave of 25 days plus public holidays. Adjusted pro rata for part-time hours. Increasing to 27 days plus bank holidays from January 2025

Main Duties

  • To take responsibility for food service on a regular basis.
  • To ensure all food served is of the highest quality, as requested by the Head Chef/Senior Sous Chef.
  • To work in each section of the kitchen as required and to the expected standards.
  • To assist in the creation of inspirational menus, based on the Colleges requirements.
  • To ensure a high standard of cleanliness and food hygiene practices are maintained in all areas.
  • To ensure HACCP due diligence is recorded and updated as required.
  • Adhere to all health, safety and security regulations including COSHH.
  • To assist with checks of the kitchen, reporting any problems to the Head Chef / Senior Sous Chef.
  • To check off food deliveries, ensuring all food delivered is of the highest quality and the appropriate delivery record sheets are completed and signed.
  • To ensure all staff have a working knowledge of the equipment within the kitchen.
  • To keep abreast of changes in market trends within the industry and conduct research as requested.
  • To carry out any reasonable requests made by a member of the management team in a timely and cost-effective manner.

The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all employees are expected to work collaboratively to support the overall work of the College.

Person Specification

  • Experience working in a professional kitchen
  • NVQ Level 2 in Catering & Hospitality (Food Preparation & Cooking), or equivalent gained through apprenticeship
  • Educated to GCSE level or equivalent
  • Significant cooking experience in a similar role
  • Ability to work within a team
  • Advanced knowledge of international cuisine
  • Creative and passionate about food
  • Customer-focused attitude
  • Professional conduct and respectful
  • Cheerful, positive disposition
  • Flexible approach
  • Good communication skills, both orally and written


Benefits:

  • Company pension
  • Discounted or free food
  • Life insurance
  • On-site parking



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